Ingredients
- 1 cup almonds (soaked in cold water overnight)
- 1 tablespoon sultanas (soaked in water at least 30 minutes)
- 4 cups water
- 1 cup raspberries (fresh or frozen - thawed if frozen)
- 2 - 3 tablespoon maple syrup (to taste)
Raspberry Nut Milk
Method
- Drain nuts and sultanas well
- Place in blender with water, berries and maple syrup; blend until smooth and creamy
- Strain through a clean piece of muslin over a sieve, or use a nut milk bag
- Remove pulp and set aside to use in another recipe (look up ‘nut pulp’ on Google or Pinterest for ideas)
- Serve flavoured nut milk as is, with cereal, or as a base for smoothies
- Makes 4 cups
- Keep refrigerated for up to 3 days
Comments
Thanks to Butlers Fruit Farm for providing the raspberries used in the cooking demonstration at the Otago Farmers Market
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